Astema Industrial Refrigerators and Prep Cabinets

In a refrigerated kitchen line, taking every product out of the main storage and carrying it back increases service time and door traffic. Astema's verified current product scope is not tea urns; it consists of upright, countertop, undercounter, and pizza-salad prep cabinets. The brand is aimed at building positive or negative cold storage space of different volumes near hot kitchen and prep stations.

The Astema selection on Mutfak10 includes 700- and 1400-liter upright cabinets, 238–590 liter countertop models, 150–330 liter undercounter systems, 310–670 liter pizza-salad prep cabinets, and countertop salad bars with GN 1/3 basins. When choosing Astema refrigeration equipment, liters, door count, temperature class, GN compatibility, and the counter's role in production should be evaluated together.

Upright 700- and 1400-Liter Cabinets

The single-door 700-liter model uses vertical volume within a limited floor footprint to build main or station stock. The double-door 1400-liter body can help organize more product groups into separate sections within the same cabinet.

Increasing door count can prevent the entire cabinet from needing to open for every product pickup. However, if both doors are used continuously during peak hours, the amount of hot, humid air entering the cabin rises.

Selected Astema upright cabinets offer interior width suited to GN 2/1 containers, fan-assisted cooling, automatic defrost, and a door structure that can stay fixed at 90 degrees or self-close. The scope of these features should be confirmed with the exact product code.

How Do a Positive Cabinet and a Deep Freezer Differ?

Positive coolers are aimed at storing fresh product, beverages, dairy, prepared ingredients, and service stock above the freezing point. Selected Astema models are listed in roughly the -2 to +8°C range.

A deep freezer uses a different cooling and insulation load to store product at negative temperature. Lowering a positive refrigerator's thermostat does not turn it into a professional deep freezer.

Hot food or a large amount of room-temperature product should not be added directly to the cabinet. Products should be prepared according to the business's rapid-cooling and food-safety procedure.

Snack and Gastronorm Countertop Series

The Snack series includes two-door roughly 238-liter, three-door roughly 365-liter, and four-door roughly 480-liter class positive or negative models. The compact body is aimed at narrow buffets, cafés, and support prep areas.

Gastronorm countertop products offer two-door roughly 238-liter, three-door 450-liter, and four-door 590-liter options. A wider GN-compatible interior layout can combine a working surface with cold stock on a restaurant prep line.

If a small prep device will be placed on the counter above, the cabinet's load capacity and compressor air paths should be checked. A hot grill, fryer, or oven should not be placed directly above or right next to the cooler.

How Do Undercounter Cabinets Change Working Height?

Astema's undercounter series includes two-door 150-liter, three-door 240-liter, and four-door 330-liter class refrigerator or deep freezer options. The low body can create cold storage space under a countertop cooking or prep device.

When the body of a device placed on top is added to the cabinet's height, the operator's working level changes. A heavy device should not be placed on top of the cabinet just because its outer dimensions fit; load capacity and manufacturer compatibility should be confirmed.

Heat given off by the hot device above can increase the cooler's condenser load. The insulation, air, and service clearance required by the manufacturer should be left in between.

GN 1/3 Layout in Pizza and Salad Prep Cabinets

Pizza-salad prep models offer a lockable cold storage section below and a GN 1/3 basin area for recipe ingredients above. The two-door model is listed at roughly 310 liters, the three-door at 490 liters, and the four-door at 670 liters.

GN 1/3 basins can keep cheese, sauce, vegetables, deli products, and garnishes accessible during the station sequence. Each basin's depth should be chosen based on product turnover rate. A large-volume container can cause a low-selling ingredient to sit too long in the service area.

The upper basin area staying cold does not mean the lid can be left open continuously. A suitable lid should be used outside of service, and product temperatures should be measured per the business's procedure.

Five, Seven and Ten Basins in Countertop Salad Bars

Astema's countertop glass salad bars are offered with five, seven, or ten GN 1/3 basin capacity. These products can build a cold garnish and ingredient line on an existing prep counter.

As basin count increases, product variety rises; not every slot needs to be filled daily. A small-batch, frequent-refill plan should be applied for low-consumption ingredients.

The glass guard helps limit customer or ambient contact. The service direction of products, tong handles, and lid movement should not conflict with the glass.

430-Grade Body and Material Selection

A significant portion of the active Astema products on Mutfak10 are listed with a 430-grade stainless body. This material creates a surface suited to standard professional kitchen use; it should not be assumed to have the same corrosion behavior as 304 stainless.

Salty, acidic, or chlorinated chemicals should not be left on the surface. Abrasive wire should not be used when cleaning the cabinet, and the surface should be fully rinsed and dried.

The material grade may refer only to the outer body. The technical scope of the interior surface, evaporator cover, shelves, and work top should be checked for each product code.

Fan-Assisted Cooling, Defrost and Door Use

A fan system helps circulate cold air inside the cabin. Fully blocking shelves or products resting against the rear air paths can disrupt temperature distribution.

Automatic defrost removes frost buildup on the evaporator through controlled cycles. Brief changes on the temperature display during defrost do not mean the product has fully thawed; the device's normal operating cycle should be evaluated per technical instructions.

A self-closing door can reduce the risk of staff leaving the cabinet open. A box, mat, or cable in front of the door can prevent full closure. Gaskets and hinges should be checked daily.

Featured Highlights

• Roughly 700–1400 liter single- or double-door upright refrigerator and deep freezer options
• Different station volumes with two, three, or four doors across the Snack, Gastronorm, and undercounter series
• GN 1/3-basin pizza-salad prep cabinets and five-, seven-, or ten-basin countertop salad bars
• Fan-assisted cooling, automatic defrost, digital control, and a self-closing door on selected models

How Should an Astema Refrigeration Line Be Planned?

Main storage, hot kitchen, pizza, salad, pastry, and undercounter stock needs should be calculated separately. For each section, product box, GN container, daily turnover, and door-opening frequency should be determined.

Door movement, condenser air clearance, and technical service access should be added to the device's dimensions. Refrigerant, electrical power, and temperature range should be confirmed from the exact model and production series.

Astema Refrigerators on Mutfak10

Astema's upright, countertop, undercounter, pizza prep, and countertop salad bar models can be reviewed on the Astema industrial refrigeration equipment page on Mutfak10, operated by Arlinoks. Volume, temperature, doors, GN compatibility, and body material should be evaluated together when choosing.

Frequently Asked Questions

How do Astema Snack and Gastronorm countertop cabinets differ?

The Snack series is aimed at more compact stations, while the Gastronorm series is aimed at GN use and a wider professional prep layout. Exact differences should be compared based on interior volume, door count, and product code.

Is an Astema pizza prep cabinet different from a regular countertop refrigerator?

Yes. Pizza-salad models offer a GN 1/3 basin area in the upper section in addition to the lower refrigerated storage. Ingredients can be kept accessible directly at the prep line.

Do an Astema refrigerator and deep freezer operate at the same temperature?

No. Positive cabinets are aimed at storing chilled product, deep freezers at frozen product. Even if the body looks similar, the compressor, insulation, and operating temperature differ.